The days following Easter give me two things I love: April showers and plenty of hard-boiled eggs.
TheUSDA recommendshard-cooked eggs get eaten within seven days.
The clock is ticking, and you might have trouble keeping it interesting after three days of egg sandwiches.
Switch things up with this spin on a Thai fried egg salad thats simple and full of flavor.
The best part about shallow-frying an egg like this is the marriage of textures.
After the egg is cooked, you roughly chop it and add the pieces to a heap of veggies.
Its a salad that ends too fast every time.
Fry the eggs
If you havent peeled your eggs yet, go ahead and free them of their shells.
I like to rinse off any bits of shell or membrane stuck to the white.
If you do this, double-check you use a paper towel afterward to dry off the eggs thoroughly.
Drying them will reduce oil splatter later, since well be rolling them around in hot oil.
Heat a tablespoon of a neutral cooking oil in a frying pan over medium heat.
I use a fork and poke a hole or two into my eggs before frying.
If you forget, I think itll be okay.
I dont think theyll explode but Id rather not find out.
Just like inthese steps for khai dao, tilting a frying pan allows me to shallow-fry with less oil.
you could opt to use a wok for frying instead.
Once the oil is hot, tilt the pan to make a puddle of oil and add an egg.
Keep the pan tilted and fry for about one minute.
Turn the egg over to the next side and fry for another minute.
The white should become bubbly and brown on the outside.
Drain the egg on a paper-towel-lined plate and repeat this with the next eggs.
Toss the slices together and pile them onto a plate.
Chop the eggs into quarters and nestle them on top of the vegetables.
Drizzle the fish sauce dressing over the entire plate and add a sprinkle of salt.
Surprisingly, shallow-frying your hard boiled eggs wont overcook the centers.
Set it aside for the moment.
Add the oil to a frying pan and heat it over medium heat.
Once the oil is hot, tilt the pan and add one of the boiled eggs.
Fry the outside of the boiled egg, rotating every minute or so, until its blistered and browned.
Drain the egg on a paper-towel-lined plate.
Repeat this with the other eggs.
Toss the bell pepper, onion, and celery together and heap them onto two plates.
Cut the eggs into quarters and dot them on top of the veggies.
Stir the dressing again to dissolve any pesky remaining sugar, and drizzle it over the two plates.
Sprinkle a bit of salt over the dishes to finish.
